Easy Chicken Enchiladas
9:31 AM
Easy Chicken Enchiladas
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped or shredded cooked chicken
1 cup Monterey Jack cheese
6 flour tortillas
1 tomato, chopped
1 onion, chopped
Preheat oven to 350 degrees. In a bowl combine soup, sour cream, picante sauce, and chili powder. In a separate large bowl combine chicken, 1/2 cup of the cheese, and 1 cup of the picante sauce mixture. Divide chicken mixture among the tortillas. Roll up tortillas and place them seam side down in an 11x8” shallow baking dish. Pour the remaining picante mixture over the filled tortillas and sprinkle remaining cheese over the top. Cover with foil and bake for 40 minutes, or until the enchiladas are hot and bubbling. Top with tomatoes and onions.
0 comments